UTOPIA
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In a completely renovated th century Creole box or its lush acre, a bold kitchen which, beyond the choice of steaks, breasts, toothfish or swordfish, is mainly the specialist in the ostrich, bison and antelope or crocodile: in tenderloin, tartare, tournedos… To go further, consult the Adventure map, where you find the bison, in net of onions butter, or the exceptional "between land and sea" (a pavé pavé pavé, a gras of foie serrano ham of crunchy serrano ham…) and other creative dishes, such as foie gras au pour geranium. The menu of desserts is not in rest thanks to the talent of a master pastry master who shows originality as well as the rest of the meal: caramel with a hint of salt, creamy chocolate of chocolate, pepper foam… An address to not miss! ! !
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it is incredible, has to discover it is best south
opening every midday Sunday which enabled us to have a good time in family and a very good welcome and very good service.